Chef Lachlan Mackinnon-Patterson pairs a subtly tangy berry granita with honey-sweetened pesto in this refreshing summer dessert. Choose the sweetest, juiciest berries for the most flavorful granita.

Lachlan Mackinnon-Patterson
July 2019

Gallery

Victor Protasio

Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine strawberries, simple syrup, verjus, and salt in a blender. Process until smooth, about 1 minute. Pour through a fine wire-mesh strainer into a 13- x 9-inch freezer-safe baking dish or rimmed baking sheet. Transfer to freezer, and freeze 4 hours, scraping with a fork every 40 minutes to create small ice crystals.

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  • While granita freezes, place basil, mint, grapeseed oil, pine nuts, olive oil, and honey in a food processor. Scrape seeds from vanilla bean pod into food processor; discard pod. Process until smooth, about 2 minutes.

  • To serve, spoon granita into bowls, and top with whipped cream and sweet pesto.

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